Louisiana Corn And Crab Bisque Recipes

CAJUN CORN AND CRAB BISQUE

Steps:

• Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
• Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

LOUISIANA CORN AND CRAB BISQUE

Steps:

• In large heavy saucepan heat butter over medium heat.
• Add onion, celery, all of the chopped peppers and garlic.
• Cook for 5 minutes.
• Combine 1/4 cup oil and 1/4 flour in small saucepan and cook over medium heat for approximately 3 minutes (do not brown) and remove from heat.
• Add chicken broth, white wine and thyme to vegetable mixture and bring to a boil.
• Quckly whisk in blond roux (reserved oil and flour mixture) to vegetable mixture.
• Whisk in heavy cream, reduce heat and simmer until cream is blended and beginning to thicken.
• Add salt, white pepper, cayenne pepper, hot sauce and corn.
• Simmer 5 minutes.
• Add lump crabment, parsley and green onions, being very careful not to break up crabmeat.
• Simmer over low heat until heated through, about 5 minutes.

CORN AND CRAB BISQUE

Steps:

• Heat butter in a large pot over medium heat. Stir in onion; cook until soft and translucent. Pour in chicken broth, and bring to a boil. Stir in garlic, bay leaves, cayenne pepper, Cajun seasoning, salt, and pepper. Stir corn into boiling broth. Simmer about 10 minutes. Reduce heat to medium low.
• Remove 1 cup of soup, and set aside to cool slightly. Then pour into a food processor. Pour in half-and-half. Puree for 30 to 45 seconds, and set aside.
• In a small bowl, stir together flour and milk. Slowly stir into simmering soup. Stirring constantly, simmer for 1 to 2 minutes. Then stir in pureed mixture.
• Reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.